Roast Chicken
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 83. The excerpt below is the record exactly as published.
Roast Chicken. Cover the breast of the fowl or chicken with butter or drip- ping, or better still, tie a piece of fat bacon over it. Place in bag, and set on grid .in a hot oven. Allow twenty-five minutes for a small spring chicken; thirty- five minutes for a large fow
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